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master's thesis
Sastav tokoferola djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:423253
Radić, Mateo
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Radić, M. (2023). Sastav tokoferola djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:423253

Radić, Mateo. "Sastav tokoferola djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:423253

Radić, Mateo. "Sastav tokoferola djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:423253

Radić, M. (2023). 'Sastav tokoferola djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:423253

Radić M. Sastav tokoferola djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:423253

M. Radić, "Sastav tokoferola djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:423253

Metadata
TitleSastav tokoferola djevičanskih maslinovih ulja proizvedenih uz ubrzani toplinski tretman
Title (english)Tocopherol compostition of virgin olive oils produced with flash thermal treatment
AuthorMateo Radić
MentorKlara Kraljić (mentor)
MentorKatarina Filipan (pomoć pri izradi, neposredni voditelj)
Committee memberDubravka Škevin (predsjednik povjerenstva)
Committee memberSandra Balbino (član povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2023-05-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Djevičansko maslinovo ulje odlikuju specifična biološka, nutritivna i senzorska svojstva koja proizlaze iz karakterističnog kemijskog sastava. Antioksidansi prisutni u djevičanskom maslinovom ulju značajno doprinose oksidacijskoj stabilnosti ulja. Faze proizvodnje djevičanskog maslinovog ulja potrebno je optimirati kako bi se očuvali prisutni antioksidansi. Cilj ovoga rada je bio utvrditi utjecaj sorte i primjene ubrzanog toplinskog tretmana (kao predtretmana miješenju) na koncentraciju tokoferola djevičanskih maslinovih ulja proizvedenih od maslina autohtonih hrvatskih sorti (Oblica, Rosulja, Istarska bjelica, Levantinka). Tijesto masline, dobiveno mljevenjem i drobljenjem, podvrgnuto je postupku brzog hlađenja ili zagrijavanja na određene temperature (15, 20, 25, 30, 35 i 40 °C). Primjenom tekućinske kromatografije visoke djelotvornosti utvrđena je koncentracija tokoferola u uzorcima djevičanskih maslinovih ulja (73-273 mg/kg, koncentracija α-tokoferola). Istraživanje je pokazalo da sorta i način proizvodnje ulja imaju značajan utjecaj na koncentraciju tokoferola djevičanskih maslinovih ulja autohtonih hrvatskih sorti.
Abstract (english)
Virgin olive oil is characterized by specific biological, nutritional and sensorial properties resulting from its characteristic chemical composition. Antioxidants present in virgin olive oil are responsible for the long shelf life of oil. Production stages of virgin olive oil need to be optimized in order to preserve present antioxidants. The aim of this work was to determine influence of variety and flash thermal treatment (pre-treatment to malaxation) on the tocopherol content of virgin olive oils produced from autochthonous Croatian varieties (Oblica, Rosulja, Istarska bjelica, Levantinka). Olive paste, obtained by milling and crushing, is subjected to process of rapid cooling or heating to certain temperatures (15, 20, 25, 30, 35, 40 °C). Using high-performance liquid chromatography, concentration of tocopherols in samples of virgin olive oil was determined (73-273 mg/kg, for αtocopherol). Reasearch showed that variety and method of production have significant influence on tocopherol concentration of virgin olive oils made from autochthonous Croatian cultivars.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:423253
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-14 09:31:07